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🍽️ Chicken Pita Wraps with Chickpeas and Arugula

617 kcal · 30 min · 4 servings

Chicken Pita Wraps with Chickpeas and Arugula Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken meat under cold water.
  2. 2. Pat the meat completely dry with a kitchen towel.
  3. 3. Season the meat with a pinch of salt, black pepper, cayenne pepper, ground cumin, and ground coriander.
  4. 4. Heat two tablespoons of olive oil in a large pan.
  5. 5. Fry the chicken breast fillets for about six minutes on each side over medium heat until golden brown.
  6. 6. Remove the meat from the pan and let it rest briefly.
  7. 7. Rinse the chickpeas under cold water.
  8. 8. Let the chickpeas drain well in a sieve.
  9. 9. Heat one tablespoon of oil in a separate pan.
  10. 10. Roast one-third of the chickpeas in it for four minutes over medium heat until slightly crispy.
  11. 11. Place the remaining chickpeas in a bowl.
  12. 12. Add the yogurt and the remaining tablespoon of olive oil.
  13. 13. Season the mixture with salt, black pepper, the grated zest of a lime, and the lime juice.
  14. 14. Mix all ingredients for the filling well.
  15. 15. Fry the pita breads on both sides for two minutes each in a pan over medium heat to warm them through.
  16. 16. Cut the rested chicken breast fillet into small cubes.
  17. 17. Add the chicken cubes to the yogurt-chickpea mixture.
  18. 18. Wash the arugula and shake it dry.
  19. 19. Chop the arugula finely and add it to the yogurt mixture.
  20. 20. Distribute the filling onto the pita breads.
  21. 21. Place the filled pita breads on rectangles of light baking paper.
  22. 22. Roll the pita breads tightly with the paper into wraps.
  23. 23. Tie the wraps securely with a piece of kitchen twine.
  24. 24. Wash the dill and pluck the leaves finely.
  25. 25. Sprinkle the dill over the wraps.
  26. 26. Finally, garnish the wraps with the previously fried chickpeas.

Nutrition per serving